Influence of the addition of rosemary (Rosmarinus officinalis l.) and oregano (Origanum vulgare) on the lipid stability, texture and sensory characteristics of pork burgers. Research, Society and Development, [S. l.], v. 10, n. 11, p. e201101119477, 2021. DOI: 10.33448/rsd-v10i11.19477. Disponível em: https://rsdjournal.org/rsd/article/view/19477. Acesso em: 5 dec. 2025.